Greek Eggplant Fries

Recipe Source

Greek Eggplant Fries

Greek Eggplant Fries

Aug 19, 2016 | Recipes, Summer

This continued heat is difficult for most veggies, even tomatoes. Luckily, eggplant really thrives in the hot, humid, dog-days of late summer and we have much to choose from. So, why not choose to cook them in a bit of a different way; eggplant fries. These are so yummy, even the kids will be asking for more.


Nonstick cooking spray
3 ounces feta cheese, crumbled
1 5.3 ounce container plain Greek yogurt
2 tablespoons finely chopped fresh oregano
2 tablespoons water
1 tablespoon lemon juice
1 large eggplant (1 1/2 pounds), peeled if desired
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
2/3 cup grated Parmesan cheese
3/4 cup purchased olive tapenade or bruschetta topper (optional)


  1. Preheat oven to 450 degrees F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.
  2. Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.
  3. In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.
  4. Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.